The carbon footprint balance of a real-case wine fermentation CO2 capture and utilization strategy

A. Gueddari-Aourir, A. García-Alaminos, S. García-Yuste, C. Alonso-Moreno, J. Canales-Vázquez and J.E. Zafrilla

Renewable and Sustainable Energy Reviews, 2022, vol. 157, issue C

Abstract: The wine industry is extremely vulnerable to climate change given the impact of temperature, water or soil conditions on wine production. Transformation strategies toward more sustainable models would help the industry to overcome the weak points. The present study evaluates the environmental impact of the so-called CO2-alcoholic fermentation processes (CO2-AFP) strategy, a recently developed eco-innovative strategy, which offers a new pathway toward a greener wine-making production with a 16.79% reduction of the carbon footprint considering scopes 1 (direct emissions), 2 (emissions generated directly in the production of electricity), and 3 (indirect emissions embodied in the organization's value chain). This strategy is based on a novel Carbon Dioxide Utilization approach from a biogenic CO2 released by fermentation processes to produce a fully marketable and environmentally friendly chemical product at a global level, i.e., sodium carbonate.

Keywords: Corporate carbon footprint; Hybrid multi-regional input-output life-cycle assessment model; CO2 capture and utilization; Circular economy; Alcoholic fermentation processes (search for similar items in EconPapers)
Date: 2022
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DOI: 10.1016/j.rser.2021.112058

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